Yes we are fully embracing fall and I know sure well that you will be bombarded with pumpkin-this and pumpkin-that. In and effort to reduce my sugar consumption I am going cold turkey and giving up my sugary Starbucks daily drinks. There’s no lying that when their Pumpkin Spice Latte was release for fall I had 11 of them in the first week. Sure, I got them made with Starbucks’ new coconut milk, and always had them made half sweet, but there’s no kidding that I was sucking back 500 calories of pure sugar every morning. But I needed a substitute, and fast. I have a Nespresso espresso machine and milk frother that I LOVE so homemade lattes are totally possible. I’m proud to say this recipe beats the Starbucks artificially flavoured drinks for me. Sure, they take a little longer to make, but your waistline and blood sugar spike will thank you. These are totally vegan, made with almond milk, and homemade coconut cream as a topper instead of whipped cream. Also, the …

Scones are one of the easiest baked goods to make. Even if you don’t consider yourself a baker, you can make these! There’s no letting the dough rise or rest, there’s no changing the oven temperature – just a simple batter into the oven, and you’ve got yourself a delicious breakfast snack.

Ahhh, Sunday mornings, no feeling of rush or perception of time. Just the whole day ahead of you to do whatever you please. I always begin my Sundays by turning on the TV program, “Sunday Morning” at 9am. This was a tradition with my dad and I that I have continued on my own. There’s nothing like the familiarity of Charles Osgoode’s soothing voice talking about the rural farmer-turned toilet seat artist. After sipping on my coffee, that’s when I begin breakfast. Whether it be scones, quiche, or lox, Sunday breakfasts are always something I look forward to. With the weather turning from fall to winter, it seemed appropriate to cook up something comforting.

Myth #1: Granola is too difficult to make at home, so I try to pick out the best at the grocery store. Granola is as easy as you want to make it! It’s versatile enough that you can gather ingredients you already have in your pantry. (ie. oats, seeds, dried fruit, coconut etc.). Then, add in a little sweetener (honey, maple syrup, blended medjool dates, brown sugar etc.) and watch it crisp up in the oven for an hour. We’re not harvesting our own oats here!

Ahhh, Sundays. A day made for Netflix, brunching, and napping. What better for a homemade brunch than a twist on a classic? Who else loved roasted broccoli with cheddar cheese as a kid? I used it here as the filling for a potato-crusted quiche. Ie. hash-brown crust! So, next time you have friends over for brunch, you know what to serve. Note: I used a relatively small tart pan, which yields 2 adult human sized servings. I like using tart pans for pies and quiches as well, since the detachable bottom makes it much easier to remove without damaging.

I can go on and on about my love for summer. Everyone is happier and healthier when the days are longer. One thing is for certain, our house is always full of baskets of ripe berries and fresh farmers market finds. Mid-July is blueberry season at our cottage. We pick and pick and pick, and end up freezing bags of berries to bake with throughout the year. These muffins are packed full of berries and then topped with more berries. Remember that Blueberry Compote I used last week on top of pancakes? Here’s another use for it – swirl a teaspoon of it into blueberry muffins before baking. I hope you love these as much as my family did! Yield: 12 large muffins (I singe handedly ate 10 of these over three days. Let’s say these are dangerously good.) Batter: 1 c blueberries 1 c white sugar 2 1/2 c flour 2 1/2 tsp baking powder 1 tsp salt 2 large eggs 4 tbsp butter, melted 1/4 c vegetable oil 3/4 c plain yogurt 1/4 c …